Horario de Lima is a traditional Peruvian potato stew that combines creamy yellow potatoes with a rich, savory sauce made from ajà amarillo, garlic, and cheese. This hearty dish is a staple in Lima’s home kitchens, offering a comforting meal that’s both simple and deeply flavorful. The sauce is thickened with evaporated milk and queso fresco, creating a velvety texture that clings beautifully to the potatoes. It’s a perfect weeknight dinner that brings the taste of Peru to your table.
Ingredients
- 2 lbs (900 g) yellow potatoes (or Yukon Gold), peeled and cut into 1-inch chunks
- 2 tablespoons vegetable oil
- 1 medium red onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons ajà amarillo paste (or 1 fresh ajà amarillo, seeded and minced)
- 1 teaspoon ground turmeric
- 1 cup (240 ml) evaporated milk
- 1 cup (240 ml) chicken or vegetable broth
- 1 cup (150 g) queso fresco or feta cheese, crumbled
- Salt and black pepper to taste
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
- Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 10-12 minutes, until the potatoes are just tender when pierced with a fork. Drain and set aside.
- While the potatoes cook, heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the ajà amarillo paste and ground turmeric. Cook for 1-2 minutes, stirring constantly, to release the flavors.
- Pour in the evaporated milk and broth. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Add the crumbled queso fresco and stir until the cheese melts into the sauce, creating a smooth, creamy texture. Season with salt and black pepper to taste.
- Gently fold the cooked potatoes into the sauce. Let everything simmer together for 5-7 minutes, allowing the potatoes to absorb some of the sauce.
- Garnish with fresh cilantro and serve hot.
Tips
- Potato choice: Yellow potatoes are traditional, but Yukon Gold or even red potatoes work well. Avoid starchy russets, as they may fall apart in the sauce.
- Ajà amarillo substitute: If you can’t find ajà amarillo paste, use a mixture of 1 tablespoon of paprika and 1 teaspoon of cayenne pepper, or substitute with a similar amount of sriracha or chili garlic sauce. This will change the flavor slightly but still give a nice heat.
- Cheese substitute: Queso fresco is ideal, but feta or a mild farmer’s cheese can be used. For a non-dairy version, omit the cheese and add a splash of olive oil and a pinch of nutritional yeast for richness.
- Don’t overcook the potatoes: They should be just tender before adding to the sauce, as they will continue to cook and soften in the simmering sauce.
Serving Suggestions
Serve horario de lima as a main course with white rice or a side of crusty bread to soak up the creamy sauce. It also pairs well with a simple green salad dressed with lime vinaigrette. For a heartier meal, add shredded chicken or sautéed mushrooms when you add the potatoes.
Variations
- Vegetable version: Add chopped carrots, peas, or green beans along with the potatoes for extra color and nutrition.
- Spicy kick: Increase the amount of ajà amarillo or add a finely chopped rocoto pepper for more heat.
- Herb infusion: Stir in a teaspoon of dried oregano or thyme with the garlic for an earthy note.
- Creamy twist: Replace the evaporated milk with heavy cream or coconut milk for a richer sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; add a splash of broth or water when reheating to loosen it. Reheat gently in a saucepan over low heat, stirring occasionally, until heated through (to 165°F / 74°C for leftovers). You can also microwave individual portions on medium power for 2-3 minutes, stirring halfway. This dish freezes well for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use regular milk instead of evaporated milk? Yes, but the sauce will be thinner. To compensate, simmer the sauce a few extra minutes to reduce and thicken, or add a teaspoon of cornstarch mixed with a little cold water.
What is ajà amarillo and where can I find it? Ajà amarillo is a yellow Peruvian chili pepper with a fruity, mildly spicy flavor. It’s available as a paste or whole in Latin grocery stores or online. If you can’t find it, use a combination of paprika and cayenne as a substitute.
Can I make this dish vegan? Absolutely. Use vegetable broth, omit the cheese, and replace the evaporated milk with unsweetened coconut milk or a plant-based cream. Add a tablespoon of nutritional yeast for a cheesy flavor.
Why is my sauce grainy? Graininess usually happens when the cheese is added at too high a temperature or if the cheese doesn’t melt smoothly. Keep the heat low and stir constantly when adding the cheese. Using a good-quality queso fresco that crumbles easily helps.
Can I prepare horario de lima ahead of time? Yes, you can prepare the entire dish a day ahead. Cool it completely, store in the fridge, and reheat gently. The flavors will meld even more overnight.
Is this dish spicy? It has a mild heat from the ajà amarillo. If you’re sensitive to spice, use half the amount or omit it and add a pinch of smoked paprika for color and flavor.
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- Khichdi Recipe (Indian Rice & Lentil Porridge)
- Khichdi English Name: What Is It Called?
- Jowar Khichdi Recipe: Easy, Healthy & Comforting
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